Warm beer and bread they say can raise the dead…whiskey and women are in short supply…I got a spicy monkey ridin’ on my back…halfway through a Jimmy Buffett album you’re pretty clear that running out of decent victuals is high on a pirate’s list of concerns. Realistically, what you run out of long before whiskey and women — and way, WAY before your sweet tooth gives out — is fresh dairy. And don’t even start us on trying to keep ice cream aboard a boat. So when you are surrounded by lovely, fresh fruits that you could only dream of in a stateside supermarket (here, locally grown Eastern shore strawberries) but your soul longs for a creamy dessert and you’ve naught but a can of evaporated milk…don’t despair! Galley Pirates have you covered.
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Coconut Flan Ingredients
1 can (12 oz) evaporated milk
4 tablespoons white sugar
3 eggs
4 tablespoons coconut rum or other flavored liqueur
4 tablespoons brown sugar for crust
Fresh fruit for garnish
This is quite the spectrum of ingredient quality, no? The Clement is a Creole delicacy from a plantation in Martinique; the can of milk might have been in our storage locker for as long as we’ve owned our boat…but not expired yet, so here we go! Heat your galley oven to 350 degrees and release the gimbal latch — this is one dish you don’t want to attempt if heavy sloshing is forecast for the next hour!
In a medium-sized bowl, whisk together the eggs, white sugar, evaporated milk and liqueur vigorously for a few minutes, until the eggs are thoroughly combined and you feel that the sugar has more or less dissolved. Pour the mixture into 4-6 ramekins (depending on size…and I have used ceramic coffee cups in a pinch) and place in a baking pan. Pour water into the pan to come half-way up the sides of the ramekins. Cover the pan tightly with foil.
You do still have good coffee…you didn’t run out of fresh dairy AND good coffee, did you? No.
Coconut Flan
Ingredients
- 1 can (12 oz) evaporated milk
- 4 tablespoons white sugar
- 3 eggs
- 4 tablespoons coconut rum or other flavored liquor
- 4 tablespoons brown sugar
Instructions
- Release the gimbal latch on your oven and preheat it to 350 degrees. Whisk together milk, white sugar, eggs and rum until the eggs are fully incorporated and it feels like the sugar has mostly dissolved.
- Set 4-6 ramekins -- or just use ceramic coffee mugs -- in a baking pan and fill evenly with the milk mixture. Pour water into the pan to come about halfway up the filled portion of the cups. Seal the entire pan tightly with foil.
- Bake for 50 minutes. Remove foil and insert a knife blade -- or marlinspike -- to test. If it comes out clean, they are done even if they still jiggle a bit. If not, seal the foil back up and give them another 5 minutes. When done, dump the water from the pan (or remove the cups) and chill them in the icebox for at least an hour or overnight.
- When ready to serve, sprinkle the brown sugar as finely as possible over the top of each cup. If your oven has a broiler, broil for about 5 minutes -- watching carefully -- to melt the sugar without burning it. If you don't have a broiler (or propane torch, as my skipper has been known to use), simply letting the sugar sit for a few minutes should dissolve it ... not quite as glamorous as melting, but garnish with fresh fruit and no crew will complain!